MANGUPURA, balitourismnow.com — Bali has long been recognised as one of Indonesia’s most prominent tourism destinations. Beyond its beaches, resorts, restaurants, and vibrant hospitality scene, the island is also home to a dynamic ecosystem with the potential to nurture the next generation of culinary and pastry professionals.
It is within this environment that The Academy of Pastry and Culinary Arts (APCA) Indonesia will open APCA Bali in October 2026, expanding access to professional pastry and culinary education while connecting aspiring talent with the opportunities offered by Bali’s growing hospitality industry.
More than simply a new culinary and pastry school, APCA Bali is envisioned as a platform where students can develop professional skills, gain industry exposure, and build pathways towards careers in Indonesia and overseas.
The academy’s presence in Bali reflects the island’s unique position as an internationally connected hospitality destination, supported by a diverse network of hotels, resorts, restaurants, cafés, bakeries, patisseries, and other food and beverage businesses.
APCA Bali was introduced to the media during a gathering in Jimbaran on 25 September 2026, offering an early look at its programmes, learning approach, facilities, and career opportunities for prospective students.
Learning for the Industry
At the heart of APCA’s education model is practical training. Around 90 percent of the learning process is hands-on, with relatively small class sizes allowing students to receive closer mentoring, feedback, and guidance from experienced chef instructors.
APCA Bali will offer two full-time programmes: the Advanced Diploma in Pastry & Bakery Arts and the Advanced Diploma in Culinary Arts. Both are designed as intensive nine-month programmes, providing approximately 1,440 hours of hands-on training.
The Pastry & Bakery Arts programme takes students from foundational techniques to more advanced disciplines, including boulangerie, viennoiserie, cake decoration, modern French pastry, plated desserts, chocolate and pralines, artisan and sourdough breads, gelato, chocolate display, and sugar arts.
Meanwhile, the Culinary Arts programme focuses on building strong foundations for professional kitchen environments, covering core techniques, advanced cooking methods, international cuisines, and flavour development.
The emphasis is not only on what students learn, but also on how they work. Precision, discipline, consistency, creativity, and the ability to perform in a professional kitchen are all part of the learning experience.
From Bali to the World
For APCA, culinary and pastry education is not the final destination, but the beginning of a longer professional journey.
Beyond classroom and kitchen training, students can access a broader network of opportunities, including internships in Indonesia and overseas. These experiences can introduce them to professional environments ranging from five-star hotels and fine-dining restaurants to bakeries, patisseries, and other hospitality businesses.
Competitions are also an important part of APCA’s talent development approach. APCA Indonesia and the wider APCA network have participated in and achieved recognition at pastry, culinary, gelato, and chef competitions in Indonesia and internationally.
Through these experiences, students are encouraged to develop not only technical skills, but also confidence, creativity, teamwork, and an understanding of international industry standards.
This approach reflects the positioning of APCA Bali: From Bali to the World. Bali serves as a starting point where students can learn, gain industry experience, build professional networks, and pursue opportunities in the global culinary and pastry industry.
More Than Technical Skills
According to Chef Louis Tanuhadi, Director & Executive Pastry Chef of APCA Indonesia, professional culinary and pastry education extends well beyond technical ability.
“We want APCA students to do more than cook well or produce excellent pastry. They need to understand discipline, creativity, consistency, and the professional standards required to succeed in the industry,” said Chef Louis Tanuhadi in a statement released on Friday, 25 September 2026.
He believes Bali provides a strong environment for developing those qualities, given the island’s diverse and internationally connected hospitality industry.
“Bali has a highly dynamic hospitality industry with strong international connections. Through APCA Bali, we hope to create more opportunities for young Indonesians to train seriously, gain broader exposure, and build careers that can take them to the international level,” he added.
With more than 30 years of industry experience, Chef Louis has led APCA Indonesia since the institution established its Indonesian branch in 2019.
APCA Indonesia was founded with the mission of helping Indonesian chefs and pâtissiers develop their potential, meet professional standards, and compete at an international level.
Bali as a Learning Environment
The opening of APCA Bali also highlights the evolving role of Bali beyond being a tourism destination. With its established hospitality ecosystem, the island can also serve as a learning environment where future hospitality professionals develop their skills alongside the industry.
For students, studying in Bali means being close to a diverse range of hospitality businesses serving both domestic and international visitors. Hotels, resorts, restaurants, bakeries, cafés, and food and beverage businesses provide a dynamic environment in which students can gain a better understanding of professional standards and industry expectations.
APCA Bali is designed to connect three key elements: education, industry exposure, and career opportunities.
Graduates can pursue a wide range of career paths, including pastry chef, chocolatier, baker, gelato specialist, executive chef, restaurant manager, food stylist, food writer, and research and development professional. Some may also choose to establish their own culinary businesses.
Starting the Journey in Bali
APCA Bali is set to welcome its first intake in October 2026. Ahead of the opening, prospective students and their families can learn more about the programmes, learning system, admissions process, campus visits, and available career pathways.
The arrival of APCA Bali represents more than the opening of a new pastry and culinary school. In the midst of Bali’s evolving hospitality landscape, it creates another space where education, industry, and young talent can come together.
For aspiring Indonesian chefs and pâtissiers, the journey can begin in Bali—from the classroom and training kitchen to industry experience, competitions, and eventually opportunities on the international culinary stage.
About APCA Indonesia
The Academy of Pastry and Culinary Arts (APCA) is a professional pastry and culinary education institution founded in 2010, with centres across several countries in Asia.
APCA Indonesia began operations in 2019 with the mission of developing the potential of Indonesian chefs and pâtissiers, helping them achieve professional standards and compete internationally.
Its education model combines hands-on training, experienced chef instructors, international guest instructors, professional facilities and technology, as well as internship and career development opportunities. [oko]